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This recipe was uploaded by Allora Andiamo
1.Cook the pasta shapes according to packet instructions then drain and set aside for now. 2.Chop the onions and garlic into small pieces and fry gently in the olive oil till softened. 3.Add the sun-dried tomato paste and fry for another couple of minutes. 4.Then add the tinned tomatoes (chopped), vegetable stock, sugar and salt and pepper to taste. Let it simmer gently for about 30 minutes. 5.Remove the saucepan from the heat and let it cool down slightly, then pour into a blender. 6. Now add the double cream and the fresh basil leaves and blend till smooth and creamy. 7.Pop it back into the saucepan with the cooked pasta shapes and warm through gently. 8. Serve with an extra dollop of double cream and some crusty bread :)